Grilled Halibut with Sunkist Cara Cara Navel Orange and Walnut Romesco Recipe

Grilled Halibut with Sunkist Cara Cara Navel Orange and Walnut Romesco Recipe Image

Quick Recipe Facts

Best with Sunkist® Cara Cara Oranges
 
Serves:
Quick Facts Bottom

This is one delicious dish! Grilled Halibut with Sunkist Cara Cara Navel Orange and Walnut Romesco uses a classic sauce hailing from Spain. While usually Romesco is made up of finely ground tomatoes, peppers, garlic, almonds and olive oil in this version, Sunkist cara cara navel oranges are the star.

Ingredients:

  • 4 8 oz halibut filets
  • 1/2 cup extra-virgin olive oil, divided (For Reduced Fat: Use only 1/3 cup of olive oil instead of 1/2 cup)
  • 2 Sunkist® cara cara navel oranges
  • 3 cups arugula leaves
  • 1/2 red onion
  • 2 Tbsp. sherry vinegar
  • Salt and freshly ground black pepper

    For the Romesco
  • 1 Sunkist® cara cara navel orange
  • 1/2 shallot
  • 1 clove garlic
  • 1/4 cup walnuts
  • 1/2 tsp. sweet smoked paprika
  • 1 tsp. sweet paprika
  • 1 tsp. salt
  • 2 Tbsp. sherry vinegar

Instructions: (Makes 4 servings)

  • Prepare barbeque or grill pan (medium-high heat). Brush each halibut filet with 1 Tbsp olive oil. Sprinkle with salt and pepper. Grill until opaque in center, about 4 minutes per side.
  • Cut away the peel and white pith from the oranges and cut out orange segments. Slice the red onion and toss with orange segments, sherry vinegar and remaining olive oil (For normal recipe this is 1/2 cup olive oil minus 1 Tbsp used in step 1. For reduced fat recipe, this is 1/3 cup olive oil minus 1 Tbsp used in step 1). Allow mixture to marinate for 1 hour.
  • Toss the orange and onion mixture with the arugula and season with salt and freshly ground pepper. Divide arugula among 4 plates; top with grilled halibut filets and a healthy dollop of Romesco.

    For the Romesco
  • Cut the orange into six wedges. Remove the inner white skin and seeds.
  • Cut each wedge into smaller pieces. Using a food processor, add the garlic, shallot and orange. Purée on high speed until the orange begins to break down. Add the walnuts, paprikas and sherry vinegar and continue to purée. Add the olive oil in a steady stream until fully incorporated and season with salt. (This sauce can be made ahead and will stay fresh up to 1 week in your refrigerator.)

Nutrition Information (per serving):

Reduced Fat version of recipe - calories: 410, total fat: 19g, saturated fat: 2.5g, % calories from fat: 46.3%, % calories from saturated fat: 5.6%, protein: 19g, carbohydrates: 55g, cholesterol: 55mg, dietary fiber: 4g, sodium: 390mg

Recipe courtesy of Chef Jill Davie